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Coffee talk

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mattola

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Does anyone have a good Pork Chop recipe?

1/4 inch thick chop with bone in.
 

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that is the key for me. the steam really makes it nice..

also dont forget to put the rub inside the cavity as well (Im sure you do anyway)

Yup. One should even try to get it under the skin of the bird where possible too. A lot of folks make chicken that has great tasting skin but the rest is kinda bland.
 

mattola

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Yup. One should even try to get it under the skin of the bird where possible too. A lot of folks make chicken that has great tasting skin but the rest is kinda bland.

thats why the season in the beer works well...

but yeah I get under the skin as well.
 

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I can't take it anymore...I'M GOING TO FIRE UP THE SMOKER! (Don't tell the wifey...I'm supposed to be tilling up flower beds.)
 

mattola

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You guys are still talking food?

Not that I'm complaining or anything... :rolleyes:
 

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Question: when making ribs, do you sauce them as they cook, sauce on the side as you serve them, or dry-rub only?
 

mattola

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Question: when making ribs, do you sauce them as they cook, sauce on the side as you serve them, or dry-rub only?

several different methods can be used.

I generally dry rub then sauce at the end. unless I do that recipe a few pages back (the beer bbq sauce)

some mop as they bbq
some sauce it up and sear it on the ribs
 

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^^What he said^^


I also lightly coat everything I dry rub with mustard first. Doesn't change the flavor any (unless using fancy mustard or put 3 coats on) Helps keep the rub on.
 

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Former co-worker just posted this on Facebook...

"Oh YUM! I have had a grilled cheese sandwich made with daiya dairy-free, gluten free, soy-free cheese- absolutely delicious. So I am going for vegan mac 'n cheese next!"


She may as well just type "PLEASE UNFRIEND ME IMMEDIATELY".


SERIOUSLY
 

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